Apple Cheesecake Shortbread Cookies

Apple Cheesecake Shortbread Cookies — the fantastic flavors of apple cheesecake in an easy to make slice and bake shortbread cookie!

I’m so excited to be participating in Rachel of Baked By Rachel‘s month-long apple party again this year. Last year I brought apple crisp granola — wonderful granola with all the flavors of one of my favorite fall time desserts. It’s like eating dessert for breakfast. Or if you put it on top of ice cream…it’s like eating dessert..for dessert. Or breakfast. I won’t judge.

This year I brought cookies. Who doesn’t love cookies? These apple cheesecake shortbread cookies are unique, flavorful and full of the flavors of fall. The best part of these are the apple pieces scattered throughout and the crunchy walnuts around the edges.

Apple Cheesecake Shortbread Cookies

Yield: about 4 dozen cookies

Total Time: 1 hour 3 minutes

Prep Time: 15 minutes

Cook Time: 18 minutes

Apple Cheesecake Shortbread Cookies — the fantastic flavors of apple cheesecake in an easy to make slice and bake shortbread cookie!

Print Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 2/3 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 3/4 cup chopped dried apples
• 1/2 cup very finely chopped walnuts

Directions:

1. Whisk flour, salt, cinnamon and nutmeg in a medium bowl and set aside. In the bowl of a stand mixer, add butter, cream cheese, sugar and vanilla and cream on medium speed with the paddle attachment until pale and fluffy, or about 2 minutes.
2. With mixer on low speed, add dry ingredients until just combined. Add in dried apples and mix only until combined.
3. On a sheet of parchment paper, shape the dough into a log about 2 inches in diameter. Wrap up in parchment paper and freeze until firm, or at least one hour.
4. Preheat oven to 350 degrees Fahrenheit. Remove dough from freezer and roll in chopped walnuts. Slice into 1/4 inch slices (roll the outside in walnuts again after slicing if necessary) and place on a baking sheet lined with parchment paper. Bake until golden brown around edges, or about 16-18 minutes. Cool for 2-3 minutes on trays before removing from trays and putting on a wire rack to cool completely.  

All images and text ©Rachel Cooks.

Verdict: What’s not to love about these fun cookies?
Husband’s take: No complaints!
Changes I would make: None necessary!
Difficulty: Easy

You can get the apple shortbread cookie recipe on Rachel’s site too!